Pad See Ew

Prepare all ingredients before cooking as pad see ew comes together in just minutes over very high heat. If your fresh rice noodles are refrigerated and stuck together, gently separate them with your hands or microwave them for 20-30 seconds to soften. Do not soak fresh noodles in water as they will become mushy. If using dried wide rice noodles, soak them in room temperature water for 30-45 minutes until pliable but still slightly firm, then drain well. Slice the chicken thighs into thin strips, about 1/4 inch thick. Cut the Chinese broccoli, separating the stems from the leaves - the stems take longer to cook. Cut stems into 2-inch pieces and roughly chop the leaves. Mince the garlic. Mix together the dark soy sauce, regular soy sauce, oyster sauce, fish sauce, and sugar in a small bowl and set aside.

Heat a wok or large skillet over the highest heat possible until smoking. This is crucial for achieving the characteristic wok hei flavor. Add 2 tablespoons of the vegetable oil and swirl to coat. Add the sliced chicken in a single layer and let it sear without stirring for about 30-45 seconds until it develops a golden crust on the bottom. Then stir-fry for another 1-2 minutes until the chicken is almost cooked through but still slightly pink inside. Push the chicken to the side of the wok or transfer to a plate.

Add the remaining tablespoon of oil to the wok. Add the minced garlic and stir-fry for 10-15 seconds until fragrant. Add the Chinese broccoli stems first and stir-fry for about 1 minute. Then add the leaves and stir-fry for another 30 seconds until the leaves are just wilted but still vibrant green. The stems should be crisp-tender. Push the vegetables to the side of the wok with the chicken.

Crack the eggs directly into the center of the wok. Let them set for about 15-20 seconds, then scramble them roughly, breaking them into large pieces rather than small curds. Before the eggs are fully set, add the rice noodles to the wok. This is the critical moment - spread the noodles across the hot surface of the wok and let them sear without stirring for about 30-45 seconds. You want some of the noodles to char slightly and develop that characteristic smoky flavor. The sizzling should be loud and intense.

Pour the prepared sauce mixture over the noodles. Toss everything together vigorously, lifting and flipping the noodles to coat them evenly with the sauce. Continue tossing and stir-frying for another 1-2 minutes, occasionally letting the noodles sit against the hot wok for a few seconds to develop more char. The dark soy sauce will color the noodles a rich caramel brown. Make sure the chicken and vegetables are well distributed throughout. The noodles should be glossy, slightly chewy, and have some charred spots.

Add the white vinegar and toss once more - the vinegar adds a subtle brightness that balances the rich, sweet sauce. Season with white pepper to taste. Transfer immediately to serving plates. The dish should be steaming hot with visible charred edges on some of the noodles. Serve with dried chili flakes, additional white pepper, and white vinegar on the side - these condiments are traditionally offered at Thai noodle shops for diners to adjust to their taste. Some people also like fish sauce with sliced fresh chilies on the side. Pad see ew is best eaten immediately while the noodles are still hot and slightly crispy in places. The dish does not reheat well as the noodles will become soft and lose their charred character.